糠醛
罗丹明6G
基质(水族馆)
检出限
拉曼光谱
材料科学
拉曼散射
纳米颗粒
吸附
化学工程
纳米技术
化学
色谱法
有机化学
分子
催化作用
海洋学
光学
物理
地质学
工程类
作者
Jian Chen,Xiaoyu Cao,Wei Liu,Jianghua Liu,Liang Qi,Minmin Wei,Xiangbin Zou
出处
期刊:Foods
[Multidisciplinary Digital Publishing Institute]
日期:2024-09-26
卷期号:13 (19): 3064-3064
被引量:4
标识
DOI:10.3390/foods13193064
摘要
Furfural is an essential compound that contributes to the distinctive flavor of sauce-flavored Baijiu. However, traditional detection methods are hindered by lengthy and complex sample preparation procedures, as well as the need for expensive equipment. Therefore, there is an urgent need for a new approach that allows rapid detection. In this study, we developed a novel surface-enhanced Raman spectroscopy (SERS) substrate by constructing MXene (Ti3C2TX) @Ag nanoparticles (Ag NPs) through an electrostatic attraction method. The MXene (Ti3C2TX) @Ag NPs were successfully fabricated, with adsorbed NaCl-treated Ag NPs uniformly absorbed on the surface of MXene (Ti3C2TX), creating high-density distributed SERS “hot spots”. The prepared substrate demonstrated excellent sensitivity, uniformity, repeatability, and long-term stability, with a low detectable concentration of 10−9 M for R6G (Rhodamine 6G) and an enhancement factor of up to 7.08 × 105. When applied for the in situ SERS detection of furfural in Baijiu, the detection limit was as low as 0.5 mg/L. Overall, the proposed method offers rapid, low-cost, and sensitive quantitative analysis, which is significant not only for detecting furfural in Baijiu but also for identifying hazardous substances and distinguishing between authentic and counterfeit Baijiu products.
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